Eleven City Diners Mexican Scramble Recipes

MEXICAN SCRAMBLE

Steps:

• Brown sausage, onion and bell pepper; drain.
• In small bowl, combine eggs and milk; beat well.
• Add to sausage mixture; cook over medium heat, stirring occasionally until eggs begin to set.
• Add cheese; mix lightly.
• Continue cooking until cheese is melted and eggs are set.
• Remove from heat; stand tortilla chips around edge of skillet.
• Spoon salsa over egg mixture.
• Serve immediately with additional salsa and chips.

MEXICAN SCRAMBLE (DIABETIC)

Steps:

• In a large skillet over medium heat, brown and drain ground chuck.
• Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well.
• Cook uncovered over medium heat for 15 minutes; stir periodically.
• Add macaroni and cornstarch dissolved in water; stir well.
• Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes.
• Serving size: 1 cup.
• Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat.
• Nutrition Facts: Calories 329; Calories from Fat 117; Total Fat 13g; Saturated Fat 5g; Cholesterol 75mg; Sodium 548mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 5g; Protein 26g.

TODD'S SCRAMBLE

Steps:

• In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the sausage, red pepper flakes, if using, salt and pepper. Using a wooden spoon, break the sausage into 1/2-inch pieces. Cook, stirring occasionally, until cooked through, about 8 minutes. Add the pasta, vegetables and beaten eggs. Stir until the eggs are almost scrambled, about 2 to 3 minutes. Remove the skillet from the heat and stir in the cheese. Allow the cheese to melt slighty. Transfer the scramble to 4 plates and serve.

SPICY EGG SCRAMBLE

Steps:

• Low-Sodium Recipe
• 1. Spray heavy non-stick pan with vegetable oil.
• 2. Chop red pepper and onion finely.
• 3. Sauté red pepper and onion in non-stick pan over medium heat until tender.
• 4. Break eggs into medium bowl, whisk.
• 5. Add Mrs. Dash® Extra Spicy to bowl.
• 6. Add eggs to skillet and reduce heat to low. Stir eggs gently, until eggs are set, about 3 to 4 minutes.

KENTUCKY FARMHOUSE SCRAMBLE

Steps:

• Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.
• Remove the pan from the heat and serve with fried green tomatoes and buttermilk biscuits with sorghum butter.